Devangi Jani

R & D Officer - Analyzing, detecting, and implementing solutions to Hazards present in existed products. QA Officer - Making of HACCP Plan for complete organisation, Preparation and Standardization of SOP's. Implementation of Health and Safety Regulations on platform. Standardization of Process flow and online monitoring of Product while processing. Packaging and Labeling analysis. Online process checks. Stock management.

R&D Ex - - Developed and launched products, Extended shelf life of Bread products, Increased selling rate of products QC Ex. - Food Safety Supervisor, Preparation SOP's , Daily releasing of Dispatch Report, GMP reports, Analysis of Raw material and final product, Qualitative and Sensory analysis of products, Online inspection, Packaging and Labeling inspection,

Working in :- -Raw Material Store -Production Department -Quality Analysis Lab -Microbiology Lab Process understanding, Problem solving, Manpower handling in :- -Ready to eat and Frozen products -Ketchup Processing -Curry's Processing -Retort Processing Department -Packaging Unit Project Title: 1)Utilization of vegetable by-products for preparation of value added products 2) Action on Consumer complaint product by Trace-ability.

Breads – Focacia bread, ciabata, white bread, whole wheat bread, french baguette, bread sticks, multi grain bread, burger buns, doughnuts, puffs, sub rolls. Cakes and Pastry – Eggless & with Egg cakes, baked cheese cake, banana loaf, butter cake, red velvet cake, blue berry cheese cake, honey rose cake, black forest cake, strawberry overload. Chocolate - Chocolate Ganash, ferrorocher ganash, Tiramisu, choco ball, chocolate mousse, Chocolate lite, mocca cake, dutch truffle, ferrorocher cake

Responsible for Supervising, Solving Technical problems, Man Power handling of following departments:- RM & Processing area, QC & Microbiological lab, Retort section, Storage & dispatch Section, Water softening plant. Equipment Handling and Solving Technical Problems for - Destoner, hammer mills, separators, cabinet dryers, FFS machines, JBT Retort. Sensory Evaluation of Snack Products. Daily Analysis of Raw Material and Finished Products. Analyzing and Solving case studies of Pilot plant

Understanding working principles of all product range. Working and understanding of following departments involved in complete processing:- - Raw material receiving area - Processing area - Storage & dispatch area - Quality Control Laboratory Routine Physical, Chemical and Sensory analysis of following product range. - Dry Spice Mix - Milk Based Powders - Ready to cook products - Pickle and Papad

German ( Deutsch )

1) Physical & Chemical Analysis 2) Instrumental Analysis A) Basic Chromatography Techniques for Food. B) Others- Spectrophotometer, Preservative analysis, Sodium, Potassium, Fatty acid Profile, Vitamin C estimation 3)Microbiological Analysis 4) Complete Nutritional Profiling

Food Chemistry, Microbiology, Fermentation Technology, Food processing of all commodities, Food Process Engineering and Instrumentation, Food analysis Packaging technology, New Product Development, Quality Control / Quality Assurance, Food Laws and Regulation

Applied Science, Physical and Analytical Chemistry, Entrepreneurship, Nutrition and Food Science, Sensory Evaluation, Food Commodities, Culinary Science, Nutrition for Life span, Microbiology and Preservation, Packaging and Labeling, Food Hygiene and Sanitation, Biochemistry, Application.